If you're looking for a delicious and simple Elderberry Jam recipe with seeds and no pectin added, then you've come to the right place!
Elderberries are one of these late summer offerings, and these can make a fab jam, jelly, or syrup. Elderberry jam is one of those jams I grew up with but never fully appreciated until adulthood.
I love seasonal food, and how wonderful that each season has something nice to offer us. Take a bag or a basket and go foraging. My favorite activity ever. We certainly need to exploit that and embrace what nature has to offer.
I love this wonderful shrub because it treats us twice a year, once in the spring and once in the summer (end of August time). How generous!
My mum used to always push us to eat some as it's good for immunity and keeps colds away, etc., etc. We never really listened to or believed any of it. It was not our favorite jam then, but it definitely is now. I am really glad my kids like it. She always used to make Easy Elderflower Cordial, so she made sure to make the most of this plant and its offerings.
Jump to:
- 💭 How to pick and prepare the elderberries?
- 🤷🏻♀️ What are elderberries?
- 💚 Benefits of elderberries
- 🔪 How to make elderberry jam
- 🔁 Substitutions
- 🤹♂️ Variations
- ❗️Five ways to thicken elderberry jam
- 📦 Storage
- ❓Recipe FAQs
- 🧂Best sugar options to use when making jam
- 📌 Cook's tips
- 👪 Serving suggestions:
- 📋 Other recipes to consider…
- 🫐 Simple Elderberry Jam (3 Ingredients)
💭 How to pick and prepare the elderberries?
It is generally an easy process; however, there are a few things that are good to know before going foraging.
How to pick the elderberries?
Since the elderberry tree grows quite a bit and can reach heights of 6-7m (20 feet), it can be quite handy to have a telescopic lopper with you. Dark clothes, gloves, and a bag that stays open or a bucket will be very handy and a great idea too.
Simply get the clusters cut off, and that is all you need to pick.
How to prepare the elderberries?
The easiest and probably the quickest way to remove elderberries from the stem is by running a fork through them. It takes me about 10 minutes to do this for this quantity of berries.
If your clusters of elderberries contain totally ripe berries, you are lucky, and the process will be much easier.
However, if there are unripe, brighter red or green berries, you'll need to remove these before you run a fork over them; it is just easier.
You then need to rinse and drain the berries a few times. Be sure to pick out any raw berries, stems, or leaf bits. It can be a bit of a laborious affair, but make it relaxing and fun, get the kids to help if patience isn't your thing.
🤷🏻♀️ What are elderberries?
Elderberries are clever little berries as I always said to my kids and they loved the idea, haha. They grow in clusters of dark purple/black berries on an Elderberry Tree (known as Sambucas nigra), appear early-mid August, and last until the end of September or even October. Prior to the berries come elderflowers which are sweet and fragrant.
💚 Benefits of elderberries
Elderberry is a super-powerful little berry, jam-packed with antioxidants, and well-known for its protective effects against viruses. A very smart little berry indeed, since the flavonoids contained in these trick flu viruses bind to the proteins on their viral envelopes. Those agile proteins are the ones that viruses use to bind to our cells and cause infection. Once these get successfully deceived, the viruses are deactivated from reproducing in the body and are effortlessly flushed out by our body's natural immune defenses. Clever berries, right?
They also contain tonnes of Vitamin A, Vitamin C, folate, calcium, potassium, and iron. Elderberries are a fabulous source of fiber.
🔪 How to make elderberry jam
Making this jam is easy, and it will require a little time and a few steps for preparations like picking the actual berries, washing them and getting them off the stems, sterilizing the jars, and the actual jam making. It is all fun, believe me, especially if you team up with your kids, hubby, or some friends who would be interested in foraging, or on a day out, and end up with a healthy jam too.
Rest the berries, ideally overnight, with the sugar sprinkled over.
Cook the jam on the stove on medium to high fire for approximately 20 minutes.
🔁 Substitutions
Here is what I do sometimes, or I make sure I have a version of these at least. Only for myself, since my kids do love their jam made with sugar, but I do like alternatives. I particularly love the honey option.
- Low-carb - instead of cane sugar, use a sweetener of your choice - and I recommend a healthier option such as stevia, date sugar, or monk fruit sweetener.
- Honey - give the fruits a boil for a good 10 min or so, drain off any juices (which you may keep to make a jelly or add to a refreshment drink or even a rainbow pancake for color or flavor), and then add the fruit to the honey. Keep refrigerated and serve on toast or simply as a treat.
- Sugar-free - use stevia, and my recommendation is to add ½ teaspoon of stevia for every cup of fruit
🤹♂️ Variations
Other elderberry combinations can be made:
- Elderberry and apple jam - add some chopped, peeled apples to the elderberry and cook together in the exact same way this jam is cooked.
- elderberry jelly - a very easy way to make, and here is a recipe idea
- Elderberry and rhubarb - use 50:50 or 25:75, 25% being the rhubarb as it is a lot tarter
These amazing berries can be used in baking, too. I make Jam And Fresh Fruit Tartlets. The jam makes a great addition to these Easy Cinnamon Rolls With Homemade Jam, all delicious stuff.
❗️Five ways to thicken elderberry jam
Whether you want to ensure you have a thick jam from the beginning or fix a runny jam, here's what you can do:
1. Add chia seeds to the recipe. This will require no cooking. Just add one or two tablespoons of chia seeds for every 300g of jam (a larger jar). The chia seeds soak up the juice and moisture and give a thick texture effect to the jam without using heat or added sugar or pectin. Think of it as a chia seed pudding made with fruit and not milk.
2. Use cornstarch. Cornstarch is a common thickening agent for jams, sauces, soups, and glazes. This will make the jam a little cloudy, but will not alter the taste. Mix cornstarch with water to create a slurry, then add it to the jam mixture right at the end and bring it to a boil. The jam should thicken very quickly.
3. Commercial pectin. Elderberries are low-pectin fruits, so adding a little pectin will help the jam set and keep a nice, clear, and vibrant color. Pectin normally comes in powder or liquid form, the liquid being the most common.
- For the powdered pectin, add this to the fruit before heating the jam. Bring the jam to a rolling or hard boil, which means you can't stir down the bubbles. This will need to be done over high heat, and then add the additional sugar.
- For liquid pectin- bring the fruit to a boil first, and then add the liquid pectin.
4. Use gelatin - this comes in sheets or powder form. The easiest method is to soften sheets of gelatin in hot water and then add them to the jam as it cooks. Alternatively, dissolve powdered gelatin in warm water and add it to the cooking jam.
5. Reduce it on the stovetop. It is my preferred option, and if you use regular sugar, I normally reduce the sugar and water to a thick syrup and then add the fruit and cook it until the jam starts to reduce.
📦 Storage
- Once the jam is completely cool, store it in a cool, dark place like a pantry cupboard or cellar. Once opened, store in the fridge and eat within a few months.
- Jam is best if eaten in the first year, but it will last for many, many years. It also depends on how much sugar you add and if the lid is hermetically closed, and it's not a faulty one. I always check my jam by looking to see if any air has gone in. How do I know air has gone in? You will see fungi on top after a while, which means that the jar has to be opened, cleaned by removing a good layer from the top, and taken for consumption.
❓Recipe FAQs
Absolutely. You may need to soak these overnight for the best results. Adding water, elderberry juice, or any natural juice, ideally homemade or freshly squeezed, is also an option, and you may need to cook the jam for a little longer. I would think an extra 10 minutes should suffice.
Yes, this is a possibility, but you might want to add a thickener, as you will have more water than the fresh fruit. A nice thickener I recommend is kudzu, which is a root starch, and it works fab.
If you are familiar with elderflower at all, you will kind of get the idea as to what to expect, but if you are not, I would say that it tastes similar to blackcurrant, missing the tartness and the sharpness of blackcurrant jam, with a similar texture.
We really love the flavor, but if you're not a fan of seeds, similarly to raspberry jam, you're better off making jelly.
No, you do not want to do this for two reasons.
1. Elderberries, their stems, leaves, as well as bark all contain a toxic substance that can cause nausea, vomiting, and diarrhea.
2. They do not taste good anyway.
Therefore, elderberries should always be cooked before eating.
• Coarse-grain granulated sugar is the best choice for making jam, but a slightly better option (a healthier option) is cane sugar.
• Jam sugar is a good option too, but be aware that it may contain pectin.
• Avoid fine-grained sugars because they will dissolve inconsistently and may spoil the jam.
🧂Best sugar options to use when making jam
| Type of Sugar | Good To Use For Making Jam? |
| Coarse Granulated Sugar | YES - the best option |
| Splenda | YES but best used in low-pectin jam recipes |
| Unprocessed Cane Sugar | YES |
| Brown Sugar | YES |
| Fine Granulated Sugar | NO |
| Truvia | NO 'Baking Blend' only |
| Powdered Sugar | NO |
📌 Cook's tips
This recipe for homemade jam is so easy to make that it's pretty much impossible to fail; however, here are three tips to make it the perfect consistency.
- Stirring - use constant heat and stir occasionally (you do not have to stir it constantly);
- Use the right pot - the pot used is very important - a thin-bottomed pot may lead to burning fast, use a wide pot, ideally double double-bottomed one;
Sterilizing the jars
- Sterilizing the jars and lids -you will need to sterilize the jars and the lids and the simplest way to do this is
- to wash the preserving jars with a clean sponge or cloth using washing-up liquid. Rinse very well and thoroughly, then place all the jars on an oven tray and put them in a preheated oven at 80°C/180°F for 20 minutes. Turn the oven off and allow them to cool
- do the same with the lids. These need to be perfectly dry when canning the jam.
- Readiness test and jarring the jam - The readiness test step is a must-do since this jam is super easy to overcook and gives no clear signs when it is ready. Run a line through the middle of the jam juice with the wooden spoon while this is cooking (see video below), and if there is a clear path left behind that is not immediately disappearing, the jam is ready.
- Jarring the jam - While the jam is still on fire, lower the heat to the lowest fire, and using a ladle and a jam funnel, jar the jam. Put the lid on every jar straight away once filled.
👪 Serving suggestions:
- Serve at breakfast on porridge, cereal, rice pudding, or on a piece of toast with some nice butter.
- Serve as a snack on rice crackers;
- Serve on Grandma's Twisted French Toast Or 'Frigănele' 😉 mmmm delish!
- I know it sounds a little crazy, but this jam goes really well with this Pilau Rice With Wild Garlic And Stinging Nettles
📋 Other recipes to consider…
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!
🫐 Simple Elderberry Jam (3 Ingredients)
Equipment
- bowl
- fork
- pot
- preserve jars
- knife
- chopping board
- colander
- wooden spoon
- baking tray
Ingredients
- 1 kg elderberries (8 cups/2.2lb) freshly picked, washed and well cleaned
- 400 g cane sugar ( 0.8 cups/14 oz) see notes
- 1 large lemon see notes for extra tips
- 1 pinch salt optional but I recommend it
Instructions
- Prepare the preserving jars ahead and have them ready in the oven cooling once you start making the jam as those need to be easy to handle and not too hot when the jam gets to the jarring stage. See the notes above on how to sterilize the jars.
- Prepare your elderberries by removing them from stems with a fork (or you can use your fingers too). Discard any red or green ones.
- Submerge the elderberries in water and rinse several times until the water runs clear. Do this until there is no debris left. Pick out any stems or unripe berries, if you spot any.
- Place the elderberries in a pan and add the sugar on top. You can do this a good few hours ahead or even overnight to get some much-needed juices released. (See notes for more details)
- Place the pan on medium to low fire, add the lemon bits and juice, and cook until the sugar has completely melted. Simmer and cook gently for 10-15 minutes with no lid on. Stir occasionally using a wooden or silicone spoon/spatula. Remove with a clean spoon the foam if any is forming.
- Carry out the readiness test (see the notes below) and get the jam jarred as soon as it is ready. If your jam hasn't passed the test very well and it is still a bit too quick to close the path (runny), then boil for another 2 minutes and repeat the test until ready.
- This jam recipe will fill up approximately 4 x 200ml sterilized jars.
Sterilizing the jars
- There are a few ways to do it, but the easiest way is to wash the jars and lids and place them in the oven for 20 minutes at 80°C-100°C / 180°F-215°F.
Video
Notes
- Resting time - If you do not have the time to leave the berries with the sugar for a good 4-5hours or overnight, add 100 ml (3 oz) of water or crash a few berries with a potato masher, for some juice that you will need to get the cooking started.
- Sugar - add as much as you like - anything from 200g to 1 kg of sugar per kg of fruit- this depends on how you like it and how long it is likely to last. The more sugar you add the longer it will last obviously but I make small batches and it is never a long-lasting jam - it goes fast once a jar gets out for consumption. If you make big batches add the sugar amount to match the fruit amount, i.e. 2kg fruit-2kg. This is important to avoid botulism.
- Lemon - wash it well and make sure it is unwaxed - cut it in half, juice it but not totally add the juice to the jam and slice the lemon into half circles add these to the jam too. It adds a lovely flavor and zing to the jam. I do this with every jam I make.
- Salt - I know you may ask: 'salt into jam?' Yes, please trust me it's what many jams are missing. It is the 'Je ne sais quoi' and a of any jam.
Thomas says
This recipe was excellent and the video made it really easy to follow. I had some elderberries in the freezer and I made this jam - it was a lot runnier than yuours but amazing taste especially with the lemon addition. Thanks for this wonderful recipe Ramona! Excellent for this cold and flu season.
AMK says
Hello,
Can I follow these same measurments and use your suggestion of the elderberry to rhubarb ratio? Or would you think I'd need more sugar? Thanks!
Ramona says
Hi Alison,
I have a rhubarb jam recipe, check it out here https://www.ramonascuisine.com/rhubarb-and-gin-jam/ I always add less sugar because I make small batches and I try to keep sugar at the lowest but feel free to add 1/4 of the fruit quantity more if you don't care soo much about the sugar levels and if you make bigger batches as those need to keep /last for longer thus need more sugar.
Please let me know how it went.
Sandhya Ramakrishnan says
Our neighbor has a lot of elderberry bushes in her garden and we get plenty of berries from her. A great idea to make this jam with the excess. I also happen to have some frozen elderberries. Can I use them to make jam?
Tammy says
I've never had fresh elderberry jam but it looks so delicious! Perfect on toast in the AM. I love how easy it is to make your own fruit spreads ^_^
Jamie says
This elderberry jam reminds me of summer! I love spreading this on generously buttered toast. So delicious!
Veronika says
I'm not a big fan of pectin so I loved this jam! I always take elderberry extract when I feel like I'm getting a cold, glad I can take it in a sweet jam form now haha!
Leslie says
Isn't it funny how something you don't enjoy much as a kids ends up being so very enjoyable as an adult? This is a great recipe!
Erin says
I happen to have tons of elderberries at the moment! Just need to get some lemons and then I can try this. It looks perfect!
Katie Crenshaw says
I loved how this elderberry jam turned out. I spread it on some homemade scones and it was incredible.
Kathryn says
This was so good and easy to make! Loved it on toast and my oatmeal. Love elderberrys so I'm glad I tried this 🙂
Bernice says
Such a lovely jam and so easy to make. I'm glad my neighbour allows me to pick from her tree and she loves homemade jam too. It's a win-win!
Ramona says
Thank you Bernice
Gloria says
Homemade jam is so much better and store-bought. You can make it as sweet as you like. It makes a great food gift too.
Veronika says
I loved how thorough the instructions and recommendations were! It made making the jam so much easier! I've never used pectin so I'm glad I found an elderberry recipe without it.
Ramona says
Thank you so much dear Veronika. I love all natural/no additive recipes, the simpler the better and this is definitely a jam that can do without pectin.
Lori | The Kitchen Whisperer says
I haven't had elderberry jam since I was little. We had a huge tree on our property and it was my job to pick them. This was so easy and so delicious!
Ramona says
thank you Lori,I am so glad you loved the recipe and the jam
Claire says
This was my first time making elderberry jam, and all your great tips and instructions made it a breeze. We'll definitely be making this again!
Ramona says
Absolutely amazing, I am so happy you loved my elderberry jam recipe. I have just made another batch last weekend.
Erin says
There are elderberries growing everywhere around here! I've never done anything with them, though. Your recipe looks like a great place to start!
Madelyn says
I made the elderberry and apple variation and was impressed with just how simple it was and jam-like without any pectin. Great recipe!
Kristina says
This is such a great, yet simple way, to make fruit jams. It's so delicious with elderberries so we started use this method for strawberry and raspberry jam too.
Sharon says
With 4 simple ingredients, this recipe made the best batch of elderberry jam I've ever had. So easy and delicious.
Mikayla says
Loved the texture of this jam ad it tasted terrific on the scones we made. Thanks for the recipe.
veenaazmanov says
Definitely will give this a go. Elderberry Jam will be my first time try recipe . Simple and easy recipe too.
Cathleen says
No way this jam is only 3 ingredients!! I am so excited to try it out this weekend, thank you so much for sharing the recipe 😉
Roxanne says
Great recipe
Katie says
This is the most perfect elderberry jam recipe! It's so delicious, and so easy to make!
nancy says
this elderberry jam was really flavourful! i love it and can use it throughout the winter
Jere Cassidy says
This jam looks amazing and I love that the berries are visible and not broken down. This recipe could not be any easier and thanks for your tips for a successful jam making day.
Ramona says
Thank you so much dear Jere, I like the fruit to be spoiled as little as possible 😉 I am so happy you found my recipe easy to make. Thanks again for your feedback and for stopping by.
Jacqui says
I tried this recipe and it turned out perfectly delicious! Thank you for sharing.
Ramona says
Thank you Jacqui 😉
Judith says
Sounds tasty! I will save this until I get some elderberries.
Shelby says
I make chia jam all the time and adore elderberries but have never thought make elderberry jam! This came out amazing.